Wednesday, February 29, 2012

Today is my last day of Child Care Leave (Cuti Jaga Anak). 3 years have passed. Time flew by. And Lyanne is now in kindergarden.

But I'm not going back to school tomorrow. I applied to finish up my quota, that is another 2 more years. So, I'll be back to work in 2014, probably, hopefully.

Lydia's ex nanny gave us a few locally grown avocadoes and the colour is more intense than supermarket bought Hass varieties. It was beautiful when baked in a cake.

Actually this is the recipe from my 2nd attempt. The first attempt was too acidic, hence, dry and crumbly texture. Then I modified the recipe a bit and this one is nice. Perfect with a cup of tea. The colour is really this intense.. no joke.

1. Combine avocado flesh with lemon juice and mash until fine. Pass it through a sieve. Set aside.
2. Sift cake flour, all purpose, baking powder and baking soda together. Set aside.
3. Preheat oven at 150(fan)/170C. Prepare 2 loaf pans (3X8), line them.
4. Cream butter and sugar until pale and fluffy. Beat in eggs, one by one, beating well after each addition. Beat in condensed milk until well incorporated. Put half the sifted flour in and mix on low speed. Add the balance of flour. When everything is smooth, on low speed beat in avocado puree.
5. Pour batter into prepared pans and bake for 35 minutes or until done

Wendy, your avocado pound cake looks sooooo delicious! Great to know that you won't be back to work so soon, otherwise, I won't be able to see you sharing great recipes so often! I made this cake with slightly different ingredients before, love it!

I love the color of this cake. Never thought of making cake with Avacado before. There are so many recipes from here I wanted to try out and the list is getting longer and longer. By the way, I made the crispy mashed tofu and they were good.

Nitya,I don't know how long the tree was grown, it is not my tree. As I said, the fruits were given to me.Depends on how big ur avocado is or how well it is, some can be half rotten. Hard to say how many fruits, but if everything is well, it's less than 2 fruits. For me, it's one fruit, cos mine is big.

Baked using Aussie avocado, I can't get the green colour that I want. It's just like pound cake crumble texture, yellow colour with a nice fragrant. I love the crust too. Btw it became yellow is it due to my omega orange yolks? Thx for the great recipe, I've introduced avocado to my family..

This cake looks gorgeous! I love the bright green. It's been a while since I found a recipe to get excited about, but I really want to try this one! Now I need to patiently wait for some avocados to ripen.

Chilliqueen,Baking in 1 pan or 2 pans makes a huge difference in baking time. 1 pan and you will need at least 50-60 minutes. With this high moisture cake, you probably might need up to 65 mins.Which is why I chose to use 2 pans.

The amount of baking soda used in this recipe is accounted to counter the presence of lemon juice. Lemon juice is needed to prevent the avocado's colour from turning unpleasant.

If the baking soda is not neutralized with the lemon juice, the holes will be big or even vertical.

tika,I'd love to, but unfortunately your profile is not public, hence I have no blog to visit. It says "The Blogger Profile you requested cannot be displayed. Many Blogger users have not yet elected to publicly share their Profile."thanks for the feedback!

today I try again this recipe.this it came out very well.so soft and not too dry.Taste very good too.the 1st time I make it very dry.now I know why because last time the avocado I use not enough ripe.Wendy,i will make again if I get avocado....